Easy treats to make using up leftover cereal. Cornflakes give these cookies chewy texture.
INGREDIENTS (for 3 servings):
- 1 cup margarine
- 7/8 cup superfine sugar
- 1 egg, beaten
- 2 1/4 cups self-rising flour
- 2 1/4 cups cornflakes cereal
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the margarine and sugar until light and fluffy. Stir in the egg alternately with the flour until well blended. If it is a hot day, cover and refrigerate for a few minutes. Wet hands and roll the dough into small balls. Roll the balls in cornflakes to coat completely and place 2 inches apart onto the prepared cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, until cornflakes are toasted.